Toasted Almond and Coconut Scones
Happy Mother’s Day weekend to all the Moms out there! I hope you all are having a wonderful weekend.
I have spent the last couple evenings cooking and baking with a friend and have thoroughly enjoyed myself. I can’t tell you how nice it is to have adult company in the kitchen once in a while as well as how it reminds me how much and why I really love cooking.
For Mother’s Day this year I will be enjoying a Mother’s Day Brunch that I don’t have to make. Something that will be really nice for this busy single mama.
But I did spend a little time in the kitchen this week whipping up a few treats to help with your Mother’s Day and Spring Brunch celebrations – including this delicious recipe for Toasted Almond and Coconut Scones.
When Fisher Nuts asked me to create a recipe for a Mother’s Day Brunch to share with you I knew that I wanted to make a new scone recipe. In my opinion, scones are such a classic brunch recipe and one of my favorite things to prepare for the occasion.
Once you are confident with the method for making scones, they really are not that difficult. You can go sweet, like in this recipe for Toasted Almond and Coconut Scones or you can even experiment with something a little more savory like these Savory Gruyere, Apple and Sage Scones.
I did some tweaking to my Basic Scone Formula to come up with this recipe. The scone recipe itself is a pretty simple recipe that features hints of lemon and coconut, but toasted almonds and coconut combine to make an incredible topping to these scones.
Learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!
What do you like to serve for a Mother’s Day Brunch?
More Spring Brunch Ideas
- Arugula and Chive Baked Egg Cups
- Buttermilk Poppy Seed Citrus Scones
- Mini Crustless Kale and Broccoli Quiches
- Coconut Lemon Poppy Seed Muffins
- Quiche Lorraine
- Strawberry Scones with Meyer Lemon
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For the Toasted Almond and Coconut Topping
- 2/3 cup Fisher Nuts Sliced Almonds
- 1/2 cup shredded sweetened coconut
For the Scones:
- 2/3 cup sugar
- zest of one large lemon
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup cold butter
- 2/3 cup shredded sweetened coconut
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
For the Glaze:
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1/4 teaspoon coconut extract extract
- 2 tablespoons whole milk or cream
For the Topping:
- To prepare the toasted almonds and coconut, heat a large skillet over medium heat. Add the almonds in a single layer. Stir frequently until the almonds are golden and toasted. Remove from the skillet and set aside. Repeat the same method with the coconut. After both have been toasted, stir them together in a medium-sized bowl. Set aside.
For the Scones:
- In a small bowl, combine the sugar and zest. Rub the zest and sugar together with your fingers to release the oils.
- In a large bowl, combine the flour, baking powder, sugar with zest, and salt. Cut the butter into the flour mixture using 2 knives or a pastry blender. (Alternatively, I love this simple trick to cut butter into flour that uses a cheese grater.) Stir in the coconut. Set aside.
- In a smaller bowl, combine the 2 eggs, buttermilk, lemon juice, and vanilla. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together.
- Turn out on a lightly floured counter and knead a few times until it holds it's shape. Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9-inch circle. Dust the bottom of the circles with flour.
- Cut each circle into 6 or 8 triangles. Place the triangles on a parchment-lined baking sheet. Bake for 15-25 minutes at 350 degrees F, or until golden and cooked through.
- Cool on a wire rack until cool enough to handle.
- To Freeze: cool completely, then place in a gallon-sized Ziploc bag. Freeze unglazed for up to 1 month.
For the Glaze:
- Combine all of the glaze ingredients in a bowl. Whisk well to combine. Glaze the cooled scones by placing the scones on a cooling rack over a large sheet of parchment paper. Slowly drizzle glaze on top of the scones. Immediately sprinkle with the toasted almonds and coconut. When the glaze is dried, serve the scones.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 541 Total Fat 30g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 13g Cholesterol 80mg Sodium 555mg Carbohydrates 62g Net Carbohydrates 0g Fiber 4g Sugar 25g Sugar Alcohols 0g Protein 10g
This post is sponsored by Fisher Nuts. All opinions and ideas are my own.